I am not a fan of raw anchovies. Cooked they add this nice salty umami to a dish. I grated my garlic, then added the olive oil, anchovies and garlic to a skillet and warmed it until the anchovies dissolved and added the capers and olives to the warm oil and tossed in the pasta. Off the heat I added in the rest of the ingredients. What a quick, briny and herbaceous dish. http://www.bonappetit.com/recipe/linguine-green-olive-sauce-zesty-breadcrumbs